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What is Coffee Quality?

And how to maintain coffee quality.

With Sensei Joe

As stated in the perfect cup video, every mistake made by us during the life cycle of coffee, lowers the ultimate quality of the cup. This starts with the farmer and continues all the way to your brewed cup. Because of this all coffees that end up in the roaster, on store shelves and ultimately in your cupboard have a maximum quality that can possibly make it to your cup.

A crash course in what this looks like is as follows. The graph shows the highest quality possible compared to a brewed cup by an average person. All coffees shown are assumed to be brewed exactly the same way, IE the “Perfect Brew” and the “Average Brew” are also all brewed the same.

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So what does this have to do with brewing? Absolutely everything. This graph represents three main principles.

  1. You can do nothing to make a low quality coffee taste better than a medium quality coffee, but you can brew coffee better to achieve its individual best possible flavor.
  2. Even when brewed “incorrectly”, as long as you are consistent, higher quality coffees will always taste better than lower quality coffees.
  3. Consistency is a major key practice to begin your adventure in developing the skills required to produce the best possible taste for all coffee quality levels.

Stay consistent! That is, no matter what brewing method you choose, do the same thing every day. And when an improvement needs to be made, adjust one variable per brew until the best taste is achieved. For example grind size, water temperature, or speed. That way if your adjustment fails, you know where it failed. And If you know where it failed, you can begin to hone your skills!

Go to the videos: Manual Pour Over Coffee, French Press, Syphon Brew

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Posted by Joe Kuehler, your Sensei at The Art of Coffee Dojo.com
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